Chicken Stew With Dumplings
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by June Willmont, Pension Underwriting. [N. B.: I have not made this recipe.]
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 bay leaf
- 3 cups water
- 3 tablespoons flour
- 1 medium onion chopped
- 1 teaspoon seasoned salt
- â½ teaspoon pepper
- 1 frying chicken cut in pieces
- 3 tablespoons margarine or butter
- 1 rib diced celery
- â½ teaspoon plain salt
- 1 teaspoon monosodium glutamate
- Carbohydrate 7.53263224405732 g
- Cholesterol 175.038 mg
- Fat 51.6633275 g
- Fiber 0.118817496579885 g
- Protein 42.8801125 g
- Saturated Fat 12.92614855 g
- Serving Size 1 1 Serving (438g)
- Sodium 883.46410000601 mg
- Sugar 7.41381474747743 g
- Trans Fat 5.4197727 g
- Calories 674 calories
Brown chicken in margarine or butter. Add next 5 ingredients, ½ tsp. plain salt & water. Bring to a boil, simmer covered 1 hr. or until chicken is tender. Thicken with flour blended with a little cold water. Add monosodium glutamate & more salt if desired. Drop dumpling batter by tsp. _on chicken pieces_. Cover tightly & steam 10 min. or until dumplings test clean with a toothpick. 4 servings.
